20 Delicious Iftar Recipes for Ramadan

Breaking fast during Ramadan is a time of joy and reflection, and what better way to celebrate than with a table full of delicious, comforting dishes? Whether you’re craving something sweet, savory, or somewhere in between, our roundup of 20 Delicious Iftar Recipes has got you covered. From quick fixes to hearty favorites, these meals are sure to bring warmth and satisfaction to your Iftar table. Let’s dig in!

Chicken Biryani with Saffron and Fried Onions

For those looking to dive into the aromatic world of Indian cuisine, this Chicken Biryani with Saffron and Fried Onions is a perfect start. Follow these steps carefully to create a dish that’s as flavorful as it is colorful.

Ingredients

• 2 cups basmati rice, rinsed and soaked for 30 minutes
• 1 lb chicken thighs, skinless and bone-in
• 1/2 cup clarified butter (ghee)
• 1 large onion, thinly sliced for frying
• 1 tsp saffron threads, soaked in 1/4 cup warm milk
• 2 tbsp ginger-garlic paste
• 1 cup plain yogurt
• 2 tsp garam masala
• 1 tsp turmeric powder
• 4 cups water
• Salt to taste

Instructions

1. Heat clarified butter in a large pot over medium heat. Add sliced onions and fry until golden brown, about 10 minutes. Remove half for garnish.
2. In the same pot, add ginger-garlic paste and sauté for 1 minute until fragrant.
3. Add chicken thighs, browning on all sides, about 5 minutes total.
4. Stir in yogurt, garam masala, turmeric, and salt. Cook for 2 minutes to blend flavors.
5. Layer soaked rice over the chicken. Pour water and saffron milk over the rice.
6. Cover and simmer on low heat for 20 minutes, or until rice is tender and liquid is absorbed.
7. Let rest covered for 10 minutes before fluffing rice with a fork.
8. Garnish with reserved fried onions before serving.

Here’s how this biryani delights: the saffron-infused rice pairs beautifully with the tender chicken, while the fried onions add a crispy texture. Serve it with a side of raita to balance the spices.

Lamb Kebabs with Yogurt Mint Sauce

Ready to elevate your grilling game with a dish that’s as flavorful as it is simple? Lamb kebabs with yogurt mint sauce are a perfect blend of savory and refreshing, ideal for any summer gathering.

Ingredients

• 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 cup plain Greek yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1 tbsp honey
• 1/2 tsp lemon zest

Instructions

1. In a large mixing bowl, combine the lamb cubes with olive oil, lemon juice, minced garlic, cumin, smoked paprika, sea salt, and black pepper. Ensure each piece is evenly coated. Marinate for at least 2 hours in the refrigerator, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
3. Thread the marinated lamb cubes onto skewers, leaving a small space between each piece for even cooking.
4. Grill the kebabs for 4-5 minutes per side, turning once, until the lamb reaches an internal temperature of 145°F for medium-rare. Tip: Avoid overcrowding the skewers to ensure each piece gets a perfect char.
5. While the kebabs grill, whisk together the Greek yogurt, chopped mint, honey, and lemon zest in a small bowl to create the sauce. Tip: For a smoother sauce, let it sit for 10 minutes to allow the flavors to meld.
6. Remove the kebabs from the grill and let them rest for 5 minutes before serving. Tip: Resting the meat ensures the juices redistribute, making every bite succulent.

Juicy and tender, these lamb kebabs pair beautifully with the cool, creamy yogurt mint sauce. Serve them over a bed of fluffy couscous or alongside a crisp cucumber salad for a complete meal that’s sure to impress.

Vegetable Samosas with Tamarind Chutney

Vegetable samosas with tamarind chutney are a delightful treat that combines crispy pastry with a spiced vegetable filling, all served with a tangy tamarind chutney. This guide will walk you through each step to create this flavorful dish at home.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/4 cup clarified butter
• 1/2 cup water, ice-cold
• 1 cup potatoes, peeled and diced into 1/4-inch cubes
• 1/2 cup peas, fresh or frozen
• 1 tbsp cumin seeds
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• 1/4 cup cilantro, finely chopped
• 1 tbsp lemon juice
• 1 cup tamarind pulp
• 1/2 cup jaggery, grated
• 1 tsp red chili powder
• 1/2 tsp salt

Instructions

1. In a large mixing bowl, combine the sifted all-purpose flour and clarified butter. Rub the butter into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice-cold water, 1 tablespoon at a time, kneading until a firm dough forms. Cover with a damp cloth and let rest for 30 minutes.
3. Heat a pan over medium heat and add cumin seeds. Toast for 30 seconds until fragrant.
4. Add diced potatoes and peas to the pan. Cook for 5 minutes, stirring occasionally, until the potatoes are slightly tender.
5. Stir in coriander powder, turmeric powder, and salt. Cook for another 2 minutes, then remove from heat. Mix in chopped cilantro and lemon juice. Let the filling cool.
6. Divide the dough into 12 equal portions. Roll each portion into a thin circle, about 6 inches in diameter.
7. Place 2 tablespoons of the filling on one half of each circle. Fold the dough over the filling to form a semi-circle, then seal the edges by pressing with your fingers.
8. Heat oil in a deep fryer to 350°F. Fry the samosas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
9. For the tamarind chutney, combine tamarind pulp, jaggery, red chili powder, and 1/2 cup water in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until thickened.
10. Serve the samosas hot with the tamarind chutney on the side.

Zesty and crisp, these vegetable samosas offer a perfect balance of spicy and sweet flavors. For an extra touch, garnish with a sprinkle of chaat masala before serving.

Beef Kofta Curry with Basmati Rice

Beef Kofta Curry with Basmati Rice is a dish that marries the rich, spiced flavors of kofta with the aromatic allure of basmati rice, creating a meal that’s both comforting and exotic. Begin by gathering your ingredients and prepping your workspace for a seamless cooking experience.

Ingredients

• 1 lb ground beef, preferably grass-fed
• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ginger, freshly grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 cup tomato puree
• 2 cups water
• 1/2 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. In a large bowl, combine ground beef, half of the diced onion, half of the minced garlic, grated ginger, cumin, coriander, turmeric, cayenne pepper, and salt. Mix until well incorporated.
2. Form the mixture into small, evenly sized balls (koftas), about 1 inch in diameter. Set aside on a plate.
3. Heat clarified butter in a large skillet over medium heat. Add the remaining onion and garlic, sautéing until translucent, about 5 minutes.
4. Add tomato puree to the skillet, stirring continuously for 2 minutes to blend the flavors.
5. Gently place the koftas into the skillet, ensuring they are not overcrowded. Cook for 5 minutes, turning occasionally to brown all sides.
6. Pour water into the skillet, bringing the mixture to a simmer. Cover and cook on low heat for 20 minutes, or until the koftas are cooked through.
7. Meanwhile, cook the basmati rice according to package instructions, typically involving a 2:1 water to rice ratio and a 15-minute simmer.
8. Once the koftas are done, sprinkle with fresh cilantro before serving.

Curry boasts a velvety texture with koftas that are tender and packed with flavor. Serve this dish with a side of cooling yogurt or a crisp cucumber salad to balance the spices.

Date and Walnut Stuffed Phyllo Pastries

Let’s embark on a culinary journey to create these exquisite Date and Walnut Stuffed Phyllo Pastries, a perfect blend of sweet and nutty flavors encased in a crispy, flaky exterior. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 1 cup Medjool dates, pitted and finely chopped
• 1/2 cup walnuts, toasted and finely chopped
• 1/4 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 8 sheets phyllo dough, thawed
• 1/2 cup clarified butter, melted
• 1/4 cup powdered sugar, for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped dates, walnuts, granulated sugar, cinnamon, and vanilla extract. Mix until well incorporated.
3. Lay one sheet of phyllo dough on a clean surface and lightly brush with melted clarified butter. Place another sheet on top and repeat the process until you have four layers.
4. Cut the layered phyllo dough into 4 equal strips. Place a tablespoon of the date and walnut mixture at the end of each strip.
5. Fold the phyllo dough over the filling in a triangle shape, continuing to fold until the entire strip is used. Repeat with the remaining strips and sheets.
6. Brush the outside of each pastry with more clarified butter and place on the prepared baking sheet.
7. Bake for 20-25 minutes, or until the pastries are golden brown and crispy.
8. Remove from the oven and let cool slightly before dusting with powdered sugar.

Perfectly balanced in sweetness and texture, these pastries offer a delightful crunch with every bite. Serve them warm with a dollop of clotted cream or a drizzle of honey for an extra touch of indulgence.

Spicy Lentil Soup with Lemon and Cilantro

Begin by gathering your ingredients for a comforting bowl of Spicy Lentil Soup with Lemon and Cilantro, a dish that promises warmth and a burst of flavors with every spoonful.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth
• 1 tbsp fresh lemon juice
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the rinsed lentils to the pot, stirring to coat them in the spice mixture.
5. Pour in the vegetable broth, bringing the mixture to a boil before reducing the heat to a simmer. Cover and cook for 25 minutes, or until the lentils are tender.
6. Once the lentils are cooked, remove the pot from the heat and stir in the lemon juice and chopped cilantro. Season with salt as needed.
7. For a smoother texture, blend half of the soup with an immersion blender, leaving the other half chunky for contrast.

Finished with a bright acidity from the lemon and a fresh herbaceous note from the cilantro, this soup boasts a velvety texture with hearty bites of lentils. Serve it with a dollop of yogurt or a side of crusty bread for a complete meal.

Grilled Fish with Garlic and Herb Marinade

Whether you’re a seasoned grill master or a novice looking to impress, this Grilled Fish with Garlic and Herb Marinade is a foolproof way to elevate your summer cooking game. With a few simple ingredients and some patience, you’ll have a dish that’s bursting with flavor and perfectly cooked every time.

Ingredients

• 1.5 lbs fresh, skin-on fish fillets (such as salmon or halibut)
• 3 tbsp extra-virgin olive oil
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme leaves
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a medium bowl, whisk together the olive oil, minced garlic, lemon juice, thyme, rosemary, sea salt, and black pepper to create the marinade.
2. Place the fish fillets in a shallow dish and pour the marinade over them, ensuring each piece is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) and lightly oil the grates to prevent sticking.
4. Remove the fish from the marinade, letting excess drip off, and place skin-side down on the grill. Cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the fish flakes easily with a fork.
5. Tip: Avoid moving the fish too much while grilling to ensure a nice sear and prevent sticking.
6. Tip: For an extra burst of flavor, brush the fish with any remaining marinade during the first few minutes of grilling.
7. Tip: Use a fish spatula for flipping to keep the fillets intact.

Kick back and enjoy the fruits of your labor with this beautifully grilled fish, where the garlic and herb marinade creates a fragrant crust that locks in the moisture. Serve it alongside a crisp salad or over a bed of quinoa for a complete meal that’s as nutritious as it is delicious.

Falafel Wrap with Tahini Dressing

Just imagine biting into a crispy, golden falafel nestled in a soft wrap, drizzled with creamy tahini dressing. This falafel wrap is not only a feast for the taste buds but also a breeze to make, even for beginners.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 1 small onion, roughly chopped
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp baking soda
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1/4 cup water
• 4 large whole wheat wraps
• 2 tbsp olive oil
• Salt, to taste

Instructions

1. Drain the soaked chickpeas and pat them dry with a clean kitchen towel.
2. In a food processor, combine the chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, baking soda, and a pinch of salt. Pulse until the mixture is finely ground but not pureed.
3. Form the mixture into small patties, about 2 inches in diameter, and set aside on a plate.
4. Heat the olive oil in a large skillet over medium heat until shimmering, about 350°F.
5. Carefully place the falafel patties in the skillet, cooking for 3-4 minutes on each side or until deeply golden and crispy.
6. While the falafel cooks, whisk together the tahini, lemon juice, water, and a pinch of salt in a small bowl until smooth.
7. Warm the whole wheat wraps in a dry skillet over medium heat for about 30 seconds on each side.
8. To assemble, spread a generous amount of tahini dressing on each wrap, add the falafel patties, and fold the wrap tightly.

Savory and satisfying, the falafel wrap offers a delightful contrast of textures, from the crispy falafel to the soft wrap and creamy dressing. For an extra touch, serve with a side of pickled vegetables or a sprinkle of sumac for a burst of color and flavor.

Roasted Eggplant with Tomato and Chickpeas

When the summer harvest is at its peak, there’s no better way to celebrate than with a dish that highlights the vibrant flavors of the season. This roasted eggplant with tomato and chickpeas is a testament to simplicity and depth of flavor, perfect for a weeknight dinner or a leisurely weekend meal.

Ingredients

• 1 large eggplant, cut into 1-inch cubes
• 2 cups cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes
• Salt, to season
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the vegetables perfectly.
2. In a large mixing bowl, combine the eggplant cubes, cherry tomatoes, and chickpeas. Drizzle with extra-virgin olive oil and toss to coat evenly.
3. Add the minced garlic, ground cumin, smoked paprika, red pepper flakes, and a generous pinch of salt to the bowl. Toss again until all ingredients are well combined.
4. Spread the mixture in a single layer on a large baking sheet. This ensures even roasting and prevents steaming.
5. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the eggplant is tender and the tomatoes have burst.
6. Remove from the oven and let it sit for 5 minutes to allow the flavors to meld together.
7. Garnish with fresh basil leaves before serving to add a bright, herbal note.

Unbelievably tender eggplant pairs beautifully with the sweetness of roasted tomatoes and the earthy chickpeas, creating a dish that’s as nutritious as it is flavorful. Serve it over a bed of quinoa or with crusty bread to soak up the juices for a complete meal.

Chicken Shawarma with Garlic Sauce

Here’s how to master the art of making Chicken Shawarma with Garlic Sauce, a dish that’s as flavorful as it is satisfying. Follow these steps carefully to ensure a delicious outcome every time.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 clove garlic, pressed
• 1 tbsp freshly squeezed lemon juice
• Salt, to taste

Instructions

1. In a large mixing bowl, combine the thinly sliced chicken thighs with extra virgin olive oil, freshly squeezed lemon juice, minced garlic, ground cumin, smoked paprika, ground turmeric, and ground cinnamon. Ensure each piece is evenly coated. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill or skillet to medium-high heat (375°F). Grill or sauté the marinated chicken slices for 5-7 minutes on each side, or until fully cooked and slightly charred. Tip: Avoid overcrowding the pan to ensure each piece cooks evenly.
3. While the chicken cooks, prepare the garlic sauce by whisking together plain Greek yogurt, tahini, pressed garlic, and freshly squeezed lemon juice in a small bowl. Season with salt to taste. Tip: For a smoother sauce, let it sit for 10 minutes before serving to allow the flavors to meld.
4. Once the chicken is cooked, let it rest for 5 minutes before slicing. This ensures the juices redistribute, keeping the meat moist.
5. Serve the sliced chicken shawarma with the garlic sauce drizzled on top or on the side for dipping. Tip: For an authentic touch, accompany with warm pita bread and a side of pickled vegetables.

With its tender, spiced chicken and creamy, tangy garlic sauce, this dish offers a perfect balance of flavors and textures. Consider serving it atop a bed of crisp lettuce for a lighter meal or wrapped in warm pita for a handheld delight.

Stuffed Grape Leaves with Rice and Herbs

Zesty and vibrant, stuffed grape leaves are a delightful dish that brings a taste of the Mediterranean to your table. This recipe, featuring rice and a medley of fresh herbs, is a perfect introduction to the art of wrapping and rolling.

Ingredients

• 1 cup short-grain rice, rinsed and drained
• 1/4 cup extra-virgin olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 jar (16 oz) grape leaves in brine, rinsed and drained
• 2 cups vegetable broth
• 1 lemon, thinly sliced

Instructions

1. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the rice, dill, mint, parsley, salt, and pepper, cooking for 2 minutes to toast the rice lightly.
3. Remove the saucepan from heat and let the rice mixture cool slightly, about 10 minutes. Tip: Cooling prevents the grape leaves from tearing when rolling.
4. Lay a grape leaf flat on a work surface, vein side up. Place 1 tablespoon of the rice mixture near the stem end.
5. Fold the sides over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling.
6. Arrange the rolled grape leaves seam side down in a large pot. Pour the vegetable broth over them and place lemon slices on top.
7. Cover the pot and simmer over low heat for 45 minutes, ensuring the broth is gently bubbling. Tip: Avoid stirring to keep the rolls intact.
8. Remove from heat and let stand, covered, for 10 minutes before serving. Tip: This resting period allows the flavors to meld beautifully.

Unwrap the layers of flavor in these stuffed grape leaves, where the tender leaves give way to a fragrant, herb-infused rice filling. Serve them warm or at room temperature, accompanied by a dollop of yogurt for a creamy contrast.

Beef and Potato Stew with Warm Spices

Just imagine coming home to a pot of Beef and Potato Stew with Warm Spices simmering on the stove, its rich aromas filling your kitchen with comfort. This dish combines tender chunks of beef and hearty potatoes in a deeply flavored broth, spiced with warmth that hugs your soul.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 cups beef stock
• 1 lb Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat the clarified butter in a large Dutch oven over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 3 minutes per side. Transfer to a plate.
3. In the same pot, add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
4. Stir in the minced garlic and tomato paste, cooking until fragrant, about 1 minute.
5. Sprinkle the cumin, cinnamon, and cloves over the onion mixture, stirring to coat evenly.
6. Pour in the beef stock, scraping the bottom of the pot to release any browned bits.
7. Return the seared beef to the pot, along with any accumulated juices. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours.
8. Add the cubed potatoes, salt, and pepper to the stew. Cover and continue to simmer until the potatoes are tender, about 30 minutes.
9. Stir in the chopped parsley just before serving.

With its fork-tender beef and velvety potatoes, this stew offers a comforting embrace in every spoonful. Serve it with a crusty loaf of bread to soak up the spiced broth, or over a bed of creamy polenta for a twist on tradition.

Sweet Vermicelli Pudding with Cardamom

Yearning for a dessert that’s both comforting and exotic? Sweet Vermicelli Pudding with Cardamom is a delightful treat that combines the familiar texture of pasta with the aromatic warmth of cardamom, creating a dessert that’s perfect for any occasion.

Ingredients

• 1 cup fine vermicelli, broken into 2-inch pieces
• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup clarified butter
• 1/2 tsp ground cardamom
• 2 tbsp slivered almonds, toasted
• 2 tbsp golden raisins
• 1/4 tsp saffron threads, soaked in 1 tbsp warm milk

Instructions

1. Heat clarified butter in a heavy-bottomed pan over medium heat until it shimmers.
2. Add broken vermicelli to the pan and toast, stirring constantly, until golden brown, about 3 minutes.
3. Pour in whole milk and bring to a gentle boil, then reduce heat to low.
4. Stir in granulated sugar and ground cardamom, ensuring the sugar dissolves completely.
5. Add soaked saffron threads along with the milk, stirring to distribute the color and flavor evenly.
6. Simmer the mixture uncovered, stirring occasionally, until the vermicelli is tender and the milk has thickened to a pudding-like consistency, about 15 minutes.
7. Fold in toasted slivered almonds and golden raisins, reserving some for garnish.
8. Remove from heat and let stand for 5 minutes to allow the flavors to meld.

Garnished with the remaining almonds and raisins, this pudding offers a creamy texture with a burst of flavors from the cardamom and saffron. Serve it warm for a comforting dessert or chilled for a refreshing summer treat.

Spinach and Cheese Fatayer

Here’s how to create Spinach and Cheese Fatayer, a delightful Middle Eastern pastry that’s perfect for any occasion. This recipe is designed for beginners, with each step carefully explained to ensure success.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup warm water (110°F)
• 1 tsp active dry yeast
• 1/2 tsp granulated sugar
• 1/4 cup extra virgin olive oil
• 1/2 tsp fine sea salt
• 2 cups fresh spinach, finely chopped
• 1 cup feta cheese, crumbled
• 1/4 cup ricotta cheese
• 1/4 tsp ground nutmeg
• 1 tbsp clarified butter, melted

Instructions

1. In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. Add the sifted flour, olive oil, and sea salt to the yeast mixture. Knead for 10 minutes until the dough is smooth and elastic.
3. Cover the dough with a damp cloth and let it rise in a warm place for 1 hour, or until doubled in size.
4. While the dough rises, mix the chopped spinach, feta cheese, ricotta cheese, and ground nutmeg in a bowl to create the filling.
5. Preheat the oven to 375°F and line a baking sheet with parchment paper.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.
7. Place a tablespoon of the spinach and cheese mixture in the center of each dough circle. Fold the edges to form a triangle, pinching the corners to seal.
8. Brush each fatayer with melted clarified butter and bake for 20 minutes, or until golden brown.
9. Remove from the oven and let cool on a wire rack for 5 minutes before serving.

Now, the Spinach and Cheese Fatayer are ready to enjoy. Their flaky crust and creamy, savory filling make them a hit at any gathering. Try serving them with a side of tangy yogurt sauce for an extra layer of flavor.

Lamb and Prune Tagine with Couscous

Let’s embark on a culinary journey to create a Lamb and Prune Tagine with Couscous, a dish that marries the richness of lamb with the sweetness of prunes, all served over fluffy couscous. This recipe is perfect for those looking to explore North African flavors with a methodical approach.

Ingredients

• 1.5 lbs lamb shoulder, cut into 2-inch cubes
• 1 cup pitted prunes
• 2 tbsp clarified butter
• 1 large onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• 2 cups chicken stock
• 1 cup couscous
• 1 tbsp olive oil
• Salt, to taste

Instructions

1. Heat the clarified butter in a large tagine or heavy-bottomed pot over medium heat until shimmering.
2. Add the lamb cubes in a single layer, searing until browned on all sides, about 3-4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
4. Stir in the minced garlic, cinnamon, ginger, turmeric, cumin, and saffron, cooking until fragrant, about 1 minute.
5. Return the lamb to the pot, add the chicken stock, and bring to a simmer. Cover and cook on low heat for 1.5 hours, until the lamb is tender.
6. Add the prunes to the pot, cover, and continue to cook for another 15 minutes. Tip: The prunes should soften but retain their shape.
7. Meanwhile, prepare the couscous by bringing 1 cup of water to a boil, stirring in the couscous and olive oil, then covering and removing from heat. Let sit for 5 minutes, then fluff with a fork. Tip: For extra flavor, cook the couscous in chicken stock instead of water.
8. Season the tagine with salt to taste before serving.

Perfectly tender lamb and sweet prunes create a harmonious balance in this tagine, with the couscous providing a light, fluffy base. Serve it garnished with toasted almonds for an added crunch and a drizzle of honey for a touch of sweetness.

Fried Dough Balls with Honey Syrup

Zesty and indulgent, these Fried Dough Balls with Honey Syrup are a delightful treat that combines the simplicity of homemade dough with the luxurious sweetness of honey. Perfect for beginners, this recipe guides you through each step to achieve golden, crispy exteriors and soft, fluffy interiors.

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 cup whole milk, warmed to 110°F
• 1/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp unsalted butter, melted and cooled
• 1 tsp active dry yeast
• 1/2 tsp fine sea salt
• 1 cup clarified butter, for frying
• 1/2 cup wildflower honey
• 1 tbsp fresh lemon juice

Instructions

1. In a large mixing bowl, combine the warmed milk, sugar, and active dry yeast. Let sit for 5 minutes until frothy.
2. Add the lightly beaten egg, melted butter, and sea salt to the yeast mixture, whisking until fully incorporated.
3. Gradually add the sifted flour to the wet ingredients, stirring with a wooden spoon until a sticky dough forms.
4. Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Heat the clarified butter in a deep fryer or heavy-bottomed pot to 350°F, using a candy thermometer to monitor the temperature.
7. Pinch off walnut-sized pieces of dough, roll into balls, and carefully fry in batches for 2-3 minutes or until golden brown, turning occasionally for even cooking.
8. Remove the fried dough balls with a slotted spoon and drain on paper towels.
9. In a small saucepan, warm the honey and lemon juice over low heat for 2 minutes, stirring until combined.
10. Drizzle the warm honey syrup over the fried dough balls before serving.

Nowhere else will you find such a perfect balance of crispy and tender textures, with the honey syrup adding a floral sweetness that elevates this simple dessert. Serve them warm for the best experience, perhaps with a sprinkle of powdered sugar or a side of fresh berries for contrast.

Chickpea and Spinach Coconut Curry

Unlock the flavors of a comforting, nutrient-packed meal with this Chickpea and Spinach Coconut Curry, perfect for a cozy dinner. This dish combines creamy coconut milk with hearty chickpeas and fresh spinach, creating a harmonious blend of textures and tastes.

Ingredients

• 1 tablespoon clarified butter (ghee)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups fresh spinach, tightly packed
• 1/2 teaspoon sea salt
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a large skillet over medium heat until shimmering.
2. Add the finely diced yellow onion and sauté for 5 minutes, or until translucent, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the ground turmeric, cumin, coriander, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Pour in the drained chickpeas and coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
6. Reduce the heat to low and let the curry simmer uncovered for 10 minutes, allowing the flavors to meld.
7. Gradually add the fresh spinach, stirring until wilted, about 2 minutes.
8. Season with sea salt and fresh lime juice, adjusting the flavors to your preference.

Rich in creamy texture and vibrant flavors, this curry pairs wonderfully with steamed basmati rice or warm naan bread. For an extra touch of freshness, garnish with chopped cilantro or a dollop of coconut yogurt.

Grilled Chicken Skewers with Sumac

Sumptuous and bursting with flavor, these Grilled Chicken Skewers with Sumac are a perfect blend of tangy and savory, ideal for a summer barbecue or a cozy indoor meal. Starting with high-quality ingredients ensures a dish that’s as nutritious as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp sumac
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon zest
• 2 tbsp freshly squeezed lemon juice
• 1/4 cup finely chopped fresh parsley
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large mixing bowl, combine the chicken pieces with sumac, olive oil, minced garlic, kosher salt, black pepper, lemon zest, and lemon juice. Mix thoroughly to ensure each piece is evenly coated. Tip: For deeper flavor, marinate the chicken for at least 2 hours in the refrigerator.
2. Preheat your grill to a medium-high heat of 375°F. Ensure the grates are clean and lightly oiled to prevent sticking.
3. Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece for even cooking. Tip: Don’t overcrowd the skewers to ensure each piece gets a nice char.
4. Place the skewers on the preheated grill. Cook for 4-5 minutes on one side, then flip and cook for another 4-5 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Use a meat thermometer for accuracy.
5. Remove the skewers from the grill and let them rest for 2 minutes. Sprinkle with freshly chopped parsley before serving.

Mouthwatering and tender, these skewers boast a crispy exterior with a juicy interior, enhanced by the citrusy punch of sumac and lemon. Serve them atop a bed of quinoa or with a side of garlic yogurt sauce for an extra layer of flavor.

Pumpkin and Lentil Stew with Coriander

When the leaves start to turn and the air gets crisp, there’s nothing more comforting than a hearty stew. This Pumpkin and Lentil Stew with Coriander is a perfect blend of sweet, earthy, and aromatic flavors, designed to warm you from the inside out.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup dried green lentils, rinsed
• 3 cups vegetable broth
• 2 cups pumpkin, peeled and cubed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh coriander, chopped

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add the finely diced onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, ground coriander, ground cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the rinsed green lentils and vegetable broth, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes.
6. Add the cubed pumpkin, sea salt, and black pepper, stirring to combine.
7. Cover and simmer for an additional 15 minutes, or until the pumpkin is tender.
8. Remove from heat and stir in the fresh coriander.

Fluffy lentils and tender pumpkin create a stew with a satisfying texture, while the coriander adds a fresh, citrusy note. Serve with a dollop of yogurt or crusty bread for a complete meal.

Rosewater and Pistachio Milk Pudding

Embark on a culinary journey with this exquisite Rosewater and Pistachio Milk Pudding, a dessert that marries the delicate floral notes of rosewater with the rich, nutty essence of pistachios. Perfect for those who appreciate the finer details in dessert making, this recipe is a testament to the beauty of simple ingredients transformed into something extraordinary.

Ingredients

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup ground pistachios
• 2 tbsp rosewater
• 1/4 tsp saffron threads, lightly crushed
• 2 tbsp cornstarch
• 1/4 cup cold water
• 1/2 tsp vanilla extract

Instructions

1. In a medium saucepan, combine whole milk, granulated sugar, and ground pistachios over medium heat. Stir continuously until the sugar dissolves, about 3 minutes.
2. Add rosewater and saffron threads to the milk mixture, stirring gently to infuse the flavors, for another 2 minutes.
3. In a small bowl, whisk together cornstarch and cold water until smooth to create a slurry.
4. Gradually pour the cornstarch slurry into the saucepan, stirring constantly to prevent lumps, and cook until the mixture thickens to a pudding consistency, about 5 minutes.
5. Remove the saucepan from heat and stir in vanilla extract for an added layer of flavor.
6. Pour the pudding into individual serving dishes and refrigerate for at least 4 hours, or until set.

Whisking together tradition and innovation, this pudding offers a silky texture with a harmonious blend of floral and nutty flavors. Serve chilled, garnished with additional ground pistachios and edible rose petals for an elegant presentation.

Summary

Now that you’ve explored these 20 delicious Iftar recipes, we hope you’re inspired to bring new flavors to your Ramadan table. Each dish offers a unique way to celebrate the season with family and friends. Don’t hesitate to try them out, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy cooking and Ramadan Mubarak!